Macaroon is a fun name for such a fun cookie. Macaroons were originally small, sweet almond cakes, but now there are many variations around the world. Its name is derived from the Italian word ammaccare, which means “crush” or “beat,” referring to its main ingredient of almond paste. A familiar variety in the U.S. is the coconut macaroon, but another popular variety is the French macaroon.
The “Gerbet” or “Paris macaron” was created in the 1830s by Pierre Desfontaines of the French pâtisserie Laduree. It is composed of two meringue disks connected by a layer of buttercream, jam, or ganache filling. This delight is characterized by its eggshell-like crust and surprisingly light and chewy interior. Ambrosia Bakery on Siegen Lane offers French macaroons in six flavors, including chocolate, pistachio, bourbon vanilla and rosewater.
